BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 35 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1-1/2 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 2 teaspoons coarse grind black pepper
  3. 3/4 teaspoon salt
  4. 3/4 teaspoon sweet paprika
  5. 2 cloves garlic, minced
Dipping Sauce:
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
  5. 1/2 cup dry white wine
  6. 2 tablespoons tomato paste
  7. 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
  8. 1 cup ready-to-serve beef broth
  9. 2 teaspoons cornstarch

INSTRUCTIONS FOR BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

  1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
  2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
  3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Test Kitchen Tips
  • To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Comments (1)
Usage Guidelines.

Anonymous

Excellent and tasty recipe! Tell me, why is it you have an instruction box, but you leave half the instructions out when you show the "Chef's Hats" in the Ingredients section? Is it too dificult to include those instructions along with the rest of the instructions? Even the "Print" command is missing these instructions as well! Arn't these "Notes" a part of the recipe as well?